Mango Thai Chicken in a creamy coconut milk red curry sauce with sweet mangoes, red bell pepper, and tender chicken. Serve it with jasmine rice and top with crunchy cashews. So flavorful, easy, and ready in under 30 minutes!
Thai Food
I absolutely adore Thai food! Which I didn’t eat much of until I actually went to Thailand. I wandered up and down the aisles of an outdoor food market in awe of all the fresh fruit, vegetables, and meats. It all looked so fresh and beautiful. Many items I have never seen, tried or had any idea what it was. I was able to try some amazing fruits that you really can’t find back home such as dragon fruit and lychee fruit. They even have floating markets in Thailand. These are little boats floating on the water filled with fresh food you can buy. Some of my favorite Thai dishes are green papaya salad, red curry dishes, pad Thai and mango sticky rice. This dish is definitely a favorite of mine!
Thai Mangoes
Mangoes, known as Mamuang in Thai are one of the most popular fruits in Thailand. They are widely grown in Thailand and used in sweet and savory dishes. Mango season in Thailand runs from late March through July. During this time the streets are filled with vendors selling raw mangoes or using them in dishes. When I visited Thailand in January 2015, I did not see many mango dishes besides the classic, well-known sticky rice with mango.
Ingredients in Mango Thai Chicken
- red curry paste- is a paste made of red chili peppers, garlic, lemongrass, ginger, salt, shallots, spices, and kaffer lime. I use the Thai Kitchen brand.
- fish sauce- it’s a staple seasoning in East Asian cuisines. It’s a salty sauce that adds a ton of flavor. It’s used in other dishes such as Pad Thai. It can be found in the Asian food section of the grocery store.
- mango- a good source of vitamins A and C. Use fresh or feel free to use frozen, canned, or jarred mangoes. If using frozen be sure to thaw them out first. Jarred or canned need to be drained.
How to Make Mango Thai Chicken
- Cook the chicken. The chicken should be cut into bite-size chunks. Cooked in coconut oil and simply seasoned with salt and pepper. Cook until cooked completely through (approximately 8 minutes). Transfer to a clean plate.
- Cook the red bell pepper. The pepper just needs to be cooked for 3-4 minutes to make it somewhat tender. Then you will add the garlic and ginger. Cook and stir until it starts to brown.
- For the sauce. Pour in coconut milk, lime juice, red curry paste, fish sauce, and chili paste. Stir with a wooden spoon to combine. Cook until it starts to boil then turn the heat down to low to simmer for 5 minutes.
- Let it rest. Turn off heat, add chicken and mango then let it sit for a few minutes. Serve.
Serving Suggestions
- I love jasmine rice with this dish. Jasmine rice is originally from Thailand and is a long-grain variety of fragrant rice. It has a soft and somewhat sticky texture when cooked. This Thai rice is perfect for this saucy dish.
- Other kinds of rice like brown or basmati.
- Cauliflower rice is also a great option if avoiding grains.
- Rice noodles.
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Mango Thai Chicken
Equipment
- medium sauce pan
- large wok or skillet
- wooden spoon
Ingredients
- jasmine rice cook according to package directions
- 1 ½ tbsp coconut oil divided
- 2 large chicken breasts cut into bite-sized chunks
- salt and pepper to taste
- 1 red bell pepper chopped into chunks
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 14.5 ounce can coconut milk full-fat
- 1 small lime juiced
- 1½ tbsp red curry paste
- 1 tbsp fish sauce
- 2 tsp chili paste
- 1 ½ cups mango, cubed fresh, frozen or canned
- ½ cup cashews crushed
Instructions
- Cook jasmine rice according to package directions.
Cook the Chicken:
- Heat wok on medium heat. Add 1 tbsp oil then add cubed chicken, salt, and pepper to taste. Cook until cooked through (about 8 minutes).Transfer to a clean plate and set aside.
The sauce:
- Continuing to cook on medium heat, add ½ tbsp oil to wok.Add red pepper and cook for 3-4 minutes or until tender.Add garlic and ginger. Stir and cook until fragrant.
- Stir in coconut milk, lime juice, red curry, fish sauce, and chili paste.Cook until the sauce starts to boil. Add chicken and mango. Turn heat down to low to simmer (5 minutes).Turn heat off to allow the sauce to sit for a few minutes.
- Serve with jasmine rice, a squeeze of lime, top with cashews.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
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